4/5
(2 Votes)
Ingredients
- 1 lb. bow tie or spiral pasta
- 2 cups frozen peas
- 1 cup frozen corn kernels
- 2 1/2 lbs. chicken, cooked and cut into bite sized pieces (Rotisserie chicken works great!)
- 1 1/2 cups BBQ sauce (I used Sweet Baby Ray's)
- 1 tsp. hot sauce
- 2 Tbs. Fresh lime juice (Did I mention is NEEDS to be fresh?)
- 1/2 cup sour cream
- 2 stalks celery, diced
- 1 medium red onion, diced
- 1 medium carrot, peeled and coarsely shredded
- 4 tomatillos, chopped
- 1/4 cup fresh cilantro
- Salt and fresh ground pepper to taste
Preparation
Step 1
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions. During the final 2 minutes of cooking, add the frozen peas and corn, stirring to make sure they don't stick together. Drain and rinse under cool water. Transfer the pasta mixture to a baking sheet to dry while you prepare the remaining ingredients.
In a bowl, whisk together the BBQ sauce, hot sauce and lime juice. Add the chicken and toss to coat.
In another large bowl, combine the sour cream, pasta and veggie mixture, celery, red onion, carrot and tomatillos. Toss well to coat. Fold in the chicken/BBQ mixture and cilantro, mixing until just combined. Season with salt and